April 30, 2010

Soup365 #110: If you carrot all

Most of the soups I make are more or less carefully calibrated to not make a crap-ton. There are only four of us, after all, though Fisher's usually good for three or seven or twenty-eleven helpings, and the last thing I need is miscellaneous soupy odds and ends cluttering up the refrigerator and slowly withering into stink.

Every so often, though, it's nice to make something that serves a Whole Bunch. Not least because that way one can pack up several servings of soup in a handy plastic container and tote them off to a friend who seems in need of soup for one reason or another. Really, it's no more bother to make soup for eight than four. (Except for the peeling/chopping, but that's mostly therapeutic rather than bothersome.)

This one was medium spicy--The Shady Lady says she won't mind. Hope she enjoys eating it as much as I enjoyed making it.

Add potatoes, carrots, broth and salt. Bring to a boil. Cover, reduce heat and simmer until carrots are very tender, about 20 minutes. (Maybe a little more or less, depending on how finely you've chopped the carrots.)

Using an immersion blender, puree soup in pot. (Or puree it in batches with a blender or food processor. You know the drill.) Return to low heat; whisk in honey, nutmeg, pepper and lemon juice, tasting as you go. You may need to add a bit more salt.

Serve with decorative swirls of yogurt and festive sprinkles of thyme, or without. Lovely with corn muffins.

OMG! Thank you, thank you, thank you!! This soup was amazing, Molly! I dirtied a ladel for no reason. I should have just poured the whole pot into a bowl because I ended up eating the all of it in one sitting. That was just one serving...right? ;)